173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week One
10 June 2015
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week

Salad Days are here again!

We are quite excited about the first share of the season.  The rain and heat boosted up favorites that we don't typically see quite yet such as spinach and our family's favorite--hakurei turnips.  These little salad turnips are so sweet and delicious that even Edith eats them raw like a little apple.  If you haven't had the pleasure of eating these white beauties before, you are in for a treat.  Even those that turn their nose up at the word "turnip" instantly fall in love with these juicy white roots (and the greens are edible too).  

While you might take a look at your box and see salad on the menu, we challenge you to get a little more creative than washing your greens and adding some salad dressing.  Other than the head lettuces, all of these greens can be cooked and tend to wilt down to a much smaller portion.  The mixed greens in the plastic bag and arugula are a bit spicy, and if this is more than your taste buds can handle, try sauteing them in olive oil and butter--it takes the bite right out of the green (we made a version of this for lunch Tuesday--see our recipe below).  Along with this week's recipes are links to recipes from past seasons that had rave reviews from members

As for farm news, we'll keep it short and let the pictures speak for themselves.  The veggies are going gang busters after this last bit of rain and temperatures staying in the mid to upper 50's at night.  The potatoes are up 12-18 inches and are ready to be hilled.  Last week was our biggest transplanting week of the season as all of the vining and summer crops went into the ground: 1000 tomatoes, 800 peppers, 1200 winter squash and pumpkins, and 400 melons as well as 1500 flower transplants.  We were a little stiff the next day, but happy for the rain that followed to water in these crops.

A FEW THINGS TO REMEMBER: While we wash your vegetables after harvesting them, it is important that you wash them again before you eat your produce. We strive to keep the soil and bugs on the farm; however, the recent rains splashed dirt in places that can’t be reached until you cut the vegetable open.

We recommend taking a few minutes to unpack everything from your box as soon as you can and properly store it in plastic bags or containers. Now is also a good time to wash and prep your produce so that it is ready to use when you want to eat it (washing and drying your lettuce so that it is ready to put on a sandwich for example). Not only will your vegetables last longer this way, you are more likely to use your produce if it is ready to eat.

Finally, remember to break down and return your box (and the cloth bag if you received one) to us each week as we reuse them throughout the season. Instructions on how to flatten your box were sent with your welcome letter and can be found at this link: Welcome Letter. Leave your flattened box at your drop site in the same location where we put your full box, and we will pick them up next time we deliver. It is important that the boxes stay dry and as clean as possible. We appreciate your help.

You can find the newsletter and recipes here: On our website, you can find recipes from seasons past if you need additional ideas.  We frequently post on Facebook, and you can "follow" Sweet Top Farm by liking us on Facebook.  Like us on Facebook for more news, information, and photos.

We still have a few CSA vegetable and flower shares available, so share our information with anyone that is interested in becoming a farm member.

It is our pleasure to be your farmers this season. Enjoy eating and cooking with this week’s vegetables.

-Megan, Adam, and Edith

What's in your box and
where does it go?
  Fridge? Bag?
Spinach yes plastic
Arugula yes plastic
Purple Scallions yes plastic
Mesclun Mix yes plastic
Hakurei Turnips yes plastic
Bok Choy yes plastic
Pac Choi yes plastic
Romaine Lettuce yes plastic
Butterhead Lettuce yes plastic
Basil Plant no no
Arugula & Feta Salad with Strawberry Vinaigrette
2 cups strawberries, hulled, divided
  • 1 scallion, trimmed
  • 1 small clove garlic, minced
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon whole-grain mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2-1 teaspoon honey
  • 1 large bunch of arugula, chopped
  • 3/4 cup crumbled feta cheese
  1. Puree 4 strawberries and scallion in a small food processor or blender until chopped. Add garlic, vinegar, oil, mustard, salt and pepper; pulse until well combined. Taste and add a little honey if the dressing is too tart.
  2. Toss arugula and feta in a large bowl. Slice the remaining strawberries and add to the bowl. Toss the salad with the dressing.
Adapted from
Open-Face Farmer's Sandwich
Heat olive oil and a dab of butter in a hot skillet.  Chop 2-4 giant handfuls of braising mix and 3 scallions and toss both into the skillet.  Stir continuously until greens start to wilt, then push to the side of the skillet.  Add another dab of butter and crack two eggs.  Cook to your pleasing.  Spread mayo on a slice of crusty bread, add a generous scoop of greens, sprinkle with shredded Parmesan cheese, and add your egg on top.  Enjoy!
Click these recipes for additional ideas:
Details about this week's
CSA box
A beautiful bunch of dark green leaves; can be eaten raw or if cooked, do so for a short period of time

A zippy bunch of rocket shaped leaves.  Wonderful eaten raw in salads (with lettuce), on sandwiches, paired with eggs, cooked as a replacement for spinach

Purple Scallions
A bunch of green onions with purple ends; use on anything that calls for a little onion.  Can be cooked or eaten raw

Mesclun Mix
What we call our spicy mix.  If you eat it raw, mix in a little lettuce and pair it with a sweeter salad dressing.  Otherwise, cooking it takes away the spice.

Hakurei Turnips - Edith's favorite!
We are VERY excited to have these salad turnips back in our life.  They are tender, sweet, and juicy--nothing like storage turnips.  Eat them raw with a dash of salt or cook lightly with a little butter.  The greens are also edible.

Bok Choy
Light green stems and leaves on a short squat plant; great in stir-fry, cut in half lengthwise and grilled, sauteed in sesame oil; entire plant is edible

Pac Choi
Dark green leaves on a white stem; uses are the same as bok choy but stems are thicker and juicier and make great dipping sticks for hummus; if you have a little one, these stems are great for teething

Romaine Lettuce
a Sweet Top essential;  we eat A LOT of salad--Caesar, Greek, the whatever-veggies-we-need-to-get-rid-of salad; if stored properly, these head lettuces will keep for weeks

Butterhead Lettuce
A new variety for us this year; this delicate head lettuce makes the perfect salad--keep it simple to highlight the lettuce: olive oil and Himalayan Pink Salt is our favorite

Basil Plant
Basil loves sunlight and a once a week watering (unless it is planted in a pot, then 2-3 times per week).  We recommend that you replant your basil in a larger pot or in the ground.  To harvest, pinch leaves or longer stems back to new growth.  Also, pinch off any flowers to keep the plant from becoming bitter.
Adam has been working hard building our walk-in cooler and organizing our washing and packing area--quite an upgrade!
The potatoes are looking fantastic!
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Our mailing address is:
173 130th Street
Deer Park, WI 54007